I grew up having this pie for Thanksgiving every year. My Dads' mom made it every year as well.
1 cup raisins
3/4 cup sugar
1 cup sour cream
3 Tbsp. corn starch
2 eggs separated
1 tsp vanilla
1 Tbsp butter
1/2 tsp salt
Add sugar to raisins in a sauce pan. Barely cover with water and simmer until tender, (it just takes a few minutes). Add sour cream and bring to a boil. Thicken with cornstarch that is thinned with cream ( my grandma used cream, my mom used milk so pick which you prefer. I usually use milk). Add egg yolks and cook 2 minutes. Remove from heat and add vanilla, butter and salt. Cool. Pour into a baked shell. Cover with meringue.
I grew up with French meringue. I never liked it, but this year I tried a Swiss meringue and it was amazing. Next year I might try an Italian meringue.
Here's the Swiss meringue recipe.
4 large eggs, whites only
200g of caster sugar (I used regular sugar because that's what I had at the time)
1 pinch of salt
Bring a pan of water to a gentle simmer
Combine the egg whites and sugar in a metal or glass bowl and place over a pan of water. Gently whisk until the sugar has dissolved or a temperature probe reads 80°C (about 8 minutes). If you don't have a thermometer, you can pinch some of the mixture between your fingers, if you can still feel grains of sugar, it needs a little longer
Remove the bowl from a heat and either transfer to a stand mixer with whisk attachment or use an electric whisk on medium setting to whip up the egg whites into a thick, glossy Swiss meringue
The meringue is now ready to transfer to a piping bag to make it easier to use
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